Anisette-Mascarpone Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE THE CAKE: Preheat oven to 350*F.
  • Line a 13x9" baking pan with parchment paper; set aside.
  • Whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
  • With the mixer running, drizzle in the vegetable oil, then the vanilla.
  • Sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
  • Pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
  • Cool cake in the pan on a wire rack.
  • MEANWHILE, MAKE THE TOPPING: Whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
  • Add the mascarpone cheese and Sambucca; whip just until stiff and frosting-like, being careful not to overmix.
  • (Overmixing may cause the mascarpone to separate.) Chill until ready to use.
  • MAKE THE ANISETTE SYRUP: Bring the sugar and water to a boil in a small saucepan over medium-high heat.
  • Remove pan from heat and add the Sambucca; set aside to cool slightly.
  • Invert the cake; peel off the parchment paper.
  • Brush the surface of the cake with the syrup until it is all absorbed.
  • Cover with the mascarpone topping, using all the cream.
  • Chill, lightly covered, at least 2 hours.
  • When ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.
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